5-Minute Mediterranean Bowl
A quick, healthy, and customizable lunch option packed with fresh vegetables, protein from chickpeas, and tasty dips like hummus and tzatziki.
Ingredients
Fresh Vegetables
- 1 small cucumber, cubed
- 1/2 cup cherry tomatoes, halved
- 1 small bunch parsley, chopped
- 1-2 spring onions, thinly chopped
Other ingredients
- 1 tbsp tzatziki
- 2 tbsp hummus
- 2-3 tbsp quinoa, cooked
- 7-8 olives
- 1/3 cup chickpeas, canned, rinsed & drained Make sure to rinse to remove excess sodium.
- olive oil Drizzle to taste
- black pepper, freshly ground To sprinkle on top
Instructions
Preparation
- Start by washing the vegetables.
- Chop the cucumber, tomatoes, and spring onions, then place them in a mixing bowl.
- Drizzle some olive oil over the vegetables and add vinegar and salt to taste.
Assembly
- Add the salad mix, followed by the rinsed chickpeas, olives, and quinoa.
- Top it off with 2 tbsp of hummus and 1 tbsp of tzatziki. Sprinkle freshly ground black pepper over the top.
- Your bowl is ready to enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for about 2-3 days. Keep the dips on the side to maintain their freshness. Experiment with seasonal vegetables and different types of beans or lentils for added protein.